01667nam a22001937a 4500003000400000005001700004008004100021020002200062028007100084040001100155082001800166100001700184245004700201260004600248300001100294500109000305650004801395700003001443OSt20250717094752.0250717b           ||||| |||| 00| 0 eng d  a978-0-143-45137-2  bAmazon.inc"JPX2-424580 RJ-JPX2-1271134075-2526"d11-07-2025q2025  aDDCc0  a641.595 4 ASH  aAshok, Krish  aMASALA LAB : The science of Indian Cooking  aHaryanabPenguin Random House Indiac2020  apg 259  aEver wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.  aHospitality - the science of Indian cooking  aScience of Indian cooking